These old-fashioned favourites are perfect fun in the kitchen and provide a great introduction to baking, as the mixture can be formed into little balls-great for hands-on kids’ Cooking. As rock buns are not a rich mixture, they are best eaten on the day they are baked.
225g/8oz/2 cups plain (all-purpose) flour
1.5ml/1/4 tsp mixed (apple pie) spice
10ml/2 tsp baking powder
Pinch of salt
65g/2 ½ oz/generous ¼ cup vegan butter,
65g/2 ½ generous ¼ cup golden castor (superfine)
115g/4 oz/2/3 cup dried coconut
Finely grated rind of ½ lemon or small orange
1 vegan egg
About 30ml/2 tbsp oat milk
30ml/2 tbsp demerara (raw) sugar
1.Preheat the oven to 200°C/400°F Gas 6. Grease a large baking sheet.
2.Sift the flour, spice, baking powder and salt into a bowl. Add the butter.
3.Rub the butter into the flour until the mixture resembles crumbs.
4.Stir the sugar, and grated coconut and grated rind into the dry mixture.
5.In a small bowl, beat the egg with the milk and add to the cake batter.
Mix with a fork until the mixture leaves the sides of the bowl clean and is stiff but not sticky. If it’s too dry add a little more milk, one teaspoon at a time.
6.Divide the mixture into 12 balls and put on to the baking tray, spacing well apart.
7.Flick the tops with a fork to roughen, then sprinkle each lightly with demerara sugar.
8.Bake for 15 minutes, or until firm and golden. Remove from the sheet and cook on a wire rack.